Ontario veal is today’s ideal healthier lifestyle choice! Not only does veal provide value, flavour and culinary versatility, it is also a naturally lean, nutritious source of protein.
Did you know?
Nutrition Comparison: 100 g portion cooked, lean only
| 100 g portion | Calories | Protein (g) | Carbohydrate (g) | Total Fat (g) | Iron (mg) | Zinc (mg) | B12 (mcg) |
| Veal Cutlet Pan fried† |
183 | 37 | 0 | 3.0 | 1.9 | 4.6 | 3.3 |
| Veal Blade Steak Braised† |
193 | 34 | 0 | 5.1 | 3.7 | 9.8 | 3.1 |
| Veal Rib Chop Roasted† |
188 | 31 | 0 | 6.3 | 2.3 | 4.8 | 2.6 |
| Veal Shoulder Roast Roasted† |
170 | 31 | 0 | 3.9 | 2.5 | 7.3 | 3.6 |
| Chicken Breast Skinless, roasted* |
159 | 33 | 0 | 2.1 | 0.6 | 1.0 | 0.3 |
| Beef Top Sirloin Steak Broiled* |
186 | 29 | 0 | 6.7 | 3.1 | 5.7 | 2.9 |
| Pork Leg Butt End Roasted* |
207 | 31 | 0 | 8.0 | 1.1 | 3.1 | 1.2 |
| Fish – Halibut Broiled* |
140 | 26 | 0 | 3.1 | 1.0 | 0.5 | 0.08 |
Source: *Canadian Nutrient File, 1997
†Nutrient
Composition Ontario and Quebec Grain Fed and Milk Fed Veal, 2000
Nutrition study shows that Canadian veal gets A+
Health Canada has recently announced the adoption of mandatory nutrition labeling in Canada. This will provide Canadians with important nutrition information on the foods they choose. In a proactive step, Canada’s veal producers have invested in a research study to identify the nutrient composition of Canadian veal. The data shows that a recommended 100 g portion of veal naturally contains high-quality protein and other highly absorbable minerals.
Protein:
Protein is essential to keep the body’s hormones, enzymes and immune system functioning
properly. Veal is a high-quality protein source and recent nutrient analysis
confirmed that Canadian veal exceeds other meat protein sources in terms of nutritional
benefits by not only providing all essential amino acids, but also assisting
in maintaining healthy organs and body tissue.
Iron:
Iron is an essential mineral found in every living cell. It is involved in energy
metabolism and plays an important role in physical and mental performance. Iron
deficiency can progress to iron deficiency anemia with symptoms that include
fatigue, headaches, difficulty concentrating, irritability and even depression.
Iron is so important that new dietary recommendations have increased the requirement
for this mineral for several populations including adolescent females, women
(18-49 yrs) and those who do not consume animal products. The quality of iron
in veal is also exceptional compared to other vegetable sources as it is more
easily digested and absorbed by the body.
Vitamin B12:
Veal is an excellent source of Vitamin B12 which is responsible for normal cell
function and metabolism, including the synthesis of genetic material that is
important to the brain and central nervous system. Vitamin B12 is only available
from animal sources such as veal. For those who choose to avoid meat in their
diet, nutritional supplements are necessary to obtain this essential vitamin.
Zinc:
The majority of veal cuts are an excellent source of zinc. It plays an important
role in helping the body resist infections and is essential for normal growth
and development. Zinc stimulates taste and is important for healthy eating patterns.
Even mild zinc deficiency has negative health impacts including poor growth,
impaired learning ability, reduced work performance and lowered resistance to
infections. In addition to enhancing bone formation in children and young adults,
an adequate zinc level also appears to protect against bone loss in older adults.
As with iron, the zinc in veal is easier for the body to digest and assimilate
in comparison to grain products, vegetables and fruits.